Roasted Potato Salad













Roasted Potato Salad

Serves 6




28 oz Baby potatoes such as Dutch potatoes or celebration blend or red potatoes , halved

1 ½ cup Mayonnaise

1 Tablespoon Pro Seasoning for potatoes plus some to taste

2 Tablespoons fresh dill, chopped

¼ cup Celery, diced

3 Tablespoon Grapeseed oil

¼ cup Pickles, diced

3 Tablespoons Grainy Dijon Mustard

½ Tablespoon







Method of Prep:

Preheat oven to 375 degrees. In a medium size bowl, toss potatoes with Pro Seasoning and grapeseed oil. Roast in the oven until fork tender, about 25 minutes. Allow potatoes to fully cool to below 41 degrees. In a medium size bowl, mix mayonnaise, dill,

celery, pickles, potatoes, and Pro Seasoning Bourbon Black Pepper. Season with Pro Seasoning to taste. Chill in the fridge until ready to serve!



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